Seaweed Sushi Bowl (Paleo, Gluten Free, Dairy Free, AIP with modifications)

Updated: Dec 4, 2019

This is a great lunch to take on the go. Keep dressing in a separate container so you can give it a shake before adding it onto the sushi bowl. Serves 2


If following AIP:

  • Substitute the tamari for coconut amino's, the sesame oil for olive oil, the rice vinegar for apple cidar vinegar or balsamic.

  • Omit the red pepper, sesame seeds and black pepper.


Ingredients:

  • 2 cup cooked cauliflower or broccoli rice

  • 6 - 8 ounces of cooked lean protein (fish, shrimp, chickpeas, chicken), cut into bite-sized pieces

  • 1 avocado (thinly sliced)

  • ½ cucumber (diced)

  • ½ red pepper (thinly sliced)

  • 1 green onion (chopped)

  • 2 tablespoons dried seaweed (arame, wakame, or crumbled nori sheets)

  • 2 tablespoons sesame seeds

  • 3 tablespoons rice vinegar

  • 3 tablespoons gluten-free tamari sauce or coconut amino's

  • 1 tablespoon lemon juice

  • 1 tablespoon sesame oil

  • ½ garlic clove

  • dash salt and pepper


Preparation:

  • Split the first seven ingredients into two bowls.

  • Mix the rest of the ingredients together to make the dressing.

  • Pour the dressing over the sushi bowls.

  • Serve & Enjoy!


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